Stewed Cucumbers No. 1

6 cucumbers

1 tablespoonful of butter 1/2 pint of stock or water

1 small onion

1 tablespoonful of flour

Salt and pepper to taste

Pare the cucumbers, cut them in quarters, remove the seeds. Put the butter into a frying-pan, add to it the onion cut in slices, fry until brown, then add the cucumbers, and fry carefully until a light brown; take them out with a slice, add the flour to the butter remaining in the pan, mix until smooth; add the stock, stir continually until it boils, add the salt and pepper, then the cucumbers, and stew gently for twenty minutes. Serve on squares of toasted bread.

Stewed Cucumbers No. 2

6 cucumbers

1 tablespoonful of flour

2 tablespoonfuls of butter 1/2 pint of boiling water

Salt and pepper to taste

Pare the cucumbers, cut them in quarters, remove the seeds, and soak them in cold water for a half-hour. Then put them in a saucepan, cover with boiling water, add a teaspoonful of salt, and boil until tender (about thirty minutes). When done, drain, turn them carefully into a vegetable dish, pour drawn butter over them, and serve.

Fried Cucumbers

Pare the cucumbers, cut them into slices about one-sixteenth of an inch thick, season them with salt and pepper, dip them first in egg and then in bread crumbs. Put two table-spoonfuls of lard or dripping into a frying-pan; when hot, put in a few slices of the cucumbers; when brown and crisp on one side, turn and brown the other. Take out carefully, drain on brown paper, and serve very hot.

Cucumbers Fried In Batter

Pare three cucumbers, cut them in slices about one-sixteenth of an inch thick, dredge them with salt and pepper, and let them lie fifteen minutes. Beat one egg (the white and yolk together) until light; add to it a half-pint of milk, a half-teaspoonful of salt, two dashes of black pepper, and a cup and a half of sifted flour; beat until smooth. Dip the pieces of cucumbers into this batter, and fry in boiling fat or oil. The fat must be deep enough to float them. When done, take them out with a skimmer (piercing them with a fork will make them fall), drain them on brown paper, and serve very hot.